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Delighted with the success of an ultra-creamy no-churn cheesecake ice cream I developed for my cookbook, I’ve been playing around with other no-churn ice cream flavors. This key lime pie ice cream is my favorite thus far: it has all the bright lime flavor of key lime pie — even the crunchy, buttery graham cracker crust — and it’s a cinch to make.
There’s no temperamental custard base to make and chill, no ice cream machine to fiddle with, and no pulling the ice cream out of the freezer every 30 minutes to beat out the crystals. You start by making the 3-ingredient crust (easy!), then you beat the ice cream ingredients together, layer the mixture with the crust in a loaf pan, and pop it in the freezer. The next day you have a creamy, dreamy key lime treat that tastes far better than anything you could buy at the store.
(Courtesy of Jennifer Segal)I use regular limes instead of key limes to make this ice cream. Key limes are challenging to find, and regular limes work just as well. (And you always want to avoid bracingly tart, artificial-tasting bottled key lime juice!)
(Courtesy of Jennifer Segal)Begin by making the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar.
(Courtesy of Jennifer Segal)Press the crust into an even 1/4-inch layer on the prepared baking sheet.
(Courtesy of Jennifer Segal)Bake until golden around the edges, 7 to 8 minutes.
(Courtesy of Jennifer Segal)Let cool, then use a spoon to break into chunks.
(Courtesy of Jennifer Segal)Set the crust aside while you make the filling. To start, zest and juice the limes. (Be sure to zest them first as it’s near impossible to do once they are juiced.)
(Courtesy of Jennifer Segal)In the bowl of an electric mixer, beat the cream cheese until light and creamy, about 1 minute.
(Courtesy of Jennifer Segal)Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes.
(Courtesy of Jennifer Segal)Add the heavy cream, lime zest, lime juice and salt.
(Courtesy of Jennifer Segal)And beat until evenly combined, about 30 seconds.
(Courtesy of Jennifer Segal)Arrange half of the crust evenly over the bottom of an 8-by-4-inch loaf pan.
(Courtesy of Jennifer Segal)Pour the ice cream mixture over top.
(Courtesy of Jennifer Segal)Then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
(Courtesy of Jennifer Segal)Enjoy!
(Courtesy of Jennifer Segal)Servings: 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus at least 8 hours to freeze
Ingredients
For The “Crust”
For The Ice Cream
Instructions
Make the Crust: Preheat the oven to 350°F and set a rack in the middle position. Line a baking sheet with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Using a spoon first and then your fingers, mix until evenly combined, making sure to break up any lumps of brown sugar. Press the crust into an even ¼-inch layer on the prepared baking sheet. Bake until golden around the edges, 7 to 8 minutes. Let cool, then use a spoon to break into chunks.
Make the Ice Cream: In the bowl of an electric mixer, beat the cream cheese on medium speed until light and creamy, about 1 minute. Add the sweetened condensed milk and beat until completely smooth, 1 to 2 minutes. Add the heavy cream, lime zest, lime juice and salt, and beat until evenly combined, about 30 seconds.
Assemble: Arrange half of the crust crumbles evenly over the bottom of an ungreased 8-by-4-inch loaf pan. Pour the ice cream mixture over top, then cover with the remaining crust crumbles. Cover with plastic wrap and freeze until completely firm, at least 8 hours or overnight.
This article was originally published on OnceUponaChef.com. Follow on Instagram.